Take your ribeye steaks out of the fridge 30 minutes before cooking to come to room temperature. Pat them dry and season generously with salt and black pepper.

In a heavy skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.

Once the pan is hot and the butter is sizzling, lay the seasoned ribeye steaks into the skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time for your preferred doneness.

Transfer the cooked steaks to a plate, loosely cover with foil, and let rest for 5-10 minutes.

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds.

Pour in the beef broth, scraping any brown bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let it simmer until the sauce thickens.

Return the rested ribeye steaks to the skillet and spoon the sauce over them. Allow to soak in the flavors for a minute.

Drizzle extra sauce on top and garnish with fresh chopped parsley. Serve warm.